WIENERS
SUGGESTED INGREDIENTS - 25 LB. BATCH
15 lbs. Lean Beef Trims (90% Lean)
10 lbs. Regular Pork Trims (85% Lean)
2 to 3 Cups of Distilled Water
1 Package of Wiener Seasoning & Cure
Procedure:
Grind all products through 3/8” plate. Regrind through 3/32” plate. Add
cure to ½ the water and add to meat and mix. Add seasoning, mix with ½
the water and add to meat. Mix for 4-6 minutes or until meat is tacky.
Stuff into 24-26mm sheep casings.
Smoking Procedure:
Preheat smoker to 130 degrees F.
Hang wieners on smoke sticks (Do not have any pieces touching).
Insert temperature probe to center of one link.
Run with dampers wide open for 1 hour. This is the drying time.
Place 1/4 pan of sawdust (moistened) on burner and increase temperature
to 190 degrees F.
Set top damper 1/8 open, bottom damper ¾ open.
Cook until you reach 155 degrees F internal temperature. It should take
about 2-2 ½ hours after drying.
Immediately place in a cold water bath for 20 minutes until internal
temperature reaches 100-110 degrees F.
Then dry at room temperature.
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Summary of Contents for PK 100 Smoker 'N Roaster
Page 4: ...BURNER DRIP PAN INSTALLED Figure 2 ...
Page 13: ...CLEANING RECORD DATE STICKS SCREENS DRIP PAN INSIDE SMOKER BY WHO 7 ...
Page 16: ...10 ...
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